How To make Indonesian Curried Crab

INDONESIAN CRAB RECIPES, GARLIC CHILI CRAB RECIPE | HOW TO COOK AND PREPARE LIVE CRAB HUMANELY

All seafood lovers MUST TRY THIS Crab Recipes! How to prepare and cook live Crabs with less pain and humanely. Bonus Recipe: Sweet and Spicy Garlic Chili Crab Sauce, similar with Singapore Chili Crab Sauce.

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KITCHEN ESSENTIAL WE USE (AFFILIATE LINKS):
IINSTANT POT:
GRILL EQUIPMENT:
THERMOPHEN:
Smoke Remote BBQ Alarm Thermometer:
Knife:

For the CHILI CRAB RECIPE, we will need:

1 Doz. Blue Crabs cleaned and cut in half
6 fresh chilli peppers (can use less or more)
3 pc sweet peppers or 3 Big cayenne (or serrano) chillies (Optional but it will make more sauce and less spicy)
1 inch ginger
½ medium onion or 4 shallot(s) and set aside the other half
5 garlic clove(s) (I love Garlic! )
1-2 tbsp Oysters Sauce
1/2 Cup tomato ketchup
1 Tbsp Worcestershire sauce
1 tsp salt to taste
1 Tsp sugar
4 Oz Butter
1 ½ cups chicken stock or 1 Tsp Chicken Powder
Ands Optional 1-2 Candle Nut

HOW TO PREPARE AND COOK LIVE CRABS:

If using live crabs - prepare them by putting them into ice water to make them sleepy, This is a lot less painless for the crabs, and easy to handle and it will stop them nipping your fingers.

Then using a sharp knife, dispatch the crab quickly by cutting through the head. Grab a butter knife and remove the crab shell, by pulling up on the body of the crab.

Then pull off the head and clear out the cavity under running water. Remove the gills, flip over and remove the tail flap.

Wash thoroughly and divide into 2 parts.

Set aside.

Meanwhile prepare a pot with a little water and bring to boil to steam the crabs (Steam the crabs 5-10 minutes until the crabs become orange).

This is the way to do it so you don’t get a runny sauce.

Remove the crabs to drain and keep some of this juice for later.

Heat oil in a wok over medium heat, then add the chili paste and cook for about five minutes, stirring occasionally.

Add the butter then salt, sugar, chicken powder, oyster sauce, Worcestershire sauce, and tomato ketchup. 

Mix well and add the crab pieces into the wok

Mix them with the sauce and stir until they are fully coated.

Then add a little of the crab juice from the steaming and toss in the other half onion, give the sauce a quick stir (The sauce should be thick and not too runny - if too thick add some more crab juice).

ENJOY!

#Crabrecipes #spicychilicrab #garlicchillisauce


AFFILIATE LINKS:
GRILL EQUIPMENT (Affiliate Links)
Grill:
Thermapen for this and everything we grill:
Knife:

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XOXO
Erwina

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Hello, My name is Erwina Hartanti, from Indonesia recently moved to England and then America.
I am a mom of 2 boys and Realtor® in North Carolina - USA

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Steamed Dungeness Crab in a Spicy Indonesian Sauce with Amelia Ceja

Our family savors this delicious main course for our Thanksgiving dinner when fresh Dungeness crabs are available. Some flavors seem made for each other and tamarind salsa poured over crab is one of those perfect culinary marriages. How do you like to prepare crab? Please let us know in the comments section. Find more recipes at

Steamed Dungeness Crab in a Spicy Indonesian Sauce
By Amelia Ceja
Serves 4
Cook Time: 1 hour 30 minutes

• 4 crabs separated, cleaned, and cracked

For Crab Reduction Broth
• 8 to 12 small crab legs
• 8 whole garlic cloves
• ½ a red onion
• 2 stalks of celery cut in half
• 5 cups of water
• 2 bay leafs
• salt to taste

For Tamarind Salsa
• 2 tamarind pods
• 1 coarsely chopped white onion
• 2 tbsp minced Serrano peppers
• 2 tbsp minced garlic cloves
• 2 tbsp minced fresh ginger
• 2 tbsp soy sauce
• 2 tbsp corn starch
• 2 tbsp olive oil
• salt and pepper to taste

For Crab Reduction Broth
In a saucepan, add in small crab legs (8 to 12) with 8 whole cloves of garlic, ½ an onion, 2 stalks of celery cut in half, 5 cups of water, 2 bay leafs and a few pinches of salt. Gently simmer until the liquid is reduced to 2 cups.

For the Tamarind Salsa
Peel the tamarind’s shell and soak in water. Discard seeds and just keep the pulp. Set aside.

Sauté chopped white onion, minced Serrano peppers, minced garlic, minced ginger and salt and pepper to taste in two tablespoons of olive oil for 10 minutes. Add in the crab reduction broth and soy sauce and simmer for another 5 to 10 minutes.

In a blender or food processor, combine the sautéed ingredients/crab broth mixture and tamarind pulp. Process until smooth. Return the processed Indonesian sauce back to the pan and bring gently to a boil. In a small bowl, combine cornstarch with water and slowly add this mixture to Indonesian sauce while stirring. Simmer for 5 minutes until slightly thickened.

Steam the cracked crab pieces for five minutes then place in a large bowl. Pour in the Indonesian sauce and coat well. Serve immediately. Make sure you have a bib and lots of napkins.

INDONESIAN CUISINE RECIPES CRAB PADANG SAUCES

silakan dicoba resepnya dirumah ya!!

Indonesian mud crab curry

Cooking curry in remote island of Samulaki, Indonesia.
#cooking #mudcrab #curry #indiancooking #cooking #indonesia

How to make Indonesian Style Spicy Crab Curry

Yummy and delicious food is key for who love cooking ,this is easy crab curry is another one recipe add to your list seafood curry, easy seafood dish for the whole family love seafood.

Flower Crab Recipes: Kam Heong Crab Malaysian Recipe

Kam Heong Crab/ Golden Fragrance Crab is a Malaysian dish that is just bursting with delightful flavours from the curry powder and further enhanced with curry leaves. It's a perfect way to enjoy flower crabs as well. Enjoy! Ingredients & Utensils ↓

Kam Heong Crab Malaysian Recipe
Ingredients:
800g flower crabs:
1/2 tsp black pepper:
2 tbsp dried shrimp, chopped:
2 tbsp oyster sauce:
1/2 tbsp thick soy sauce:
4 cloves of garlic, chopped:
1/4 tsp sesame seed oil:
2 tbsp onion oil:
10 shallots, chopped:
5 stems curry leaves:
2 tbsp curry powder:
4 tbsp tapioca flour:
oil for deep frying:

Utensils:
granite pan:
silicone turner:
shears:
knife:
wok:
food tong:
colander:

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